Shahi Tukda


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Shahi tukda is one of the most popular indian desserts. True to its name it is a ‘shahi’ delight! pieces of bread are dipped in delicious saffron flavoured sugar syrup and topped with rich and creamy rabdi. Though rabdi is usually made by thickening milk over the stove for hours we have provided a shorter recipe using condensed milk that tastes just as good! ghee has been used for deep-frying the bread however you could substitute oil for it if required.

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Preparation Time:    Cooking Time:     Makes 4 servings
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For The Saffron Syrup
3/4 cup sugar
2 pinches saffron (kesar) strands
2 tsp milk
2 tsp rose water (optional)

For The Shahi Rabadi
1 cup milk
1 cup grated paneer (cottage cheese)
1/2 cup condensed milk
1/4 tsp cardamoms powder
a few strands saffron (kesar) strands
2 tsp ghee
a few drops rose essence

For The Tukda
4 slices bread
oil / for deep-frying

For The Garnish
1 tbsp chopped pistachios and a few rose petals

For the saffron syrup

  1. Dissolve the sugar in 1 cup of water and simmer for 5 minutes to make a syrup of 1 thread consistency.
  2. Warm the saffron in a small vessel, add the milk and rub until the saffron dissolves. Add it to the syrup.
  3. Add the rose water and keep the syrup warm. Keep warm.

For the shahi rabadi

  1. Mix all the ingredients together in a large heavy-bottomed pan and simmer for 10-15 minutes till the mixture thickens.
  2. Place it in the refrigerator to chill.

For the tukda

  1. Cut each bread slice diagonally into two equal-sized triangles.
  2. Heat the oil/ ghee in a kadhai and deep-fry the bread slices till golden brown.
  3. Drain on an absorbent paper and keep aside.

How to proceed

  1. Dip the fried bread tukdas into the warm saffron syrup and place in the serving dish.
  2. Top with chilled shahi rabadi.
  3. Serve immediately garnished with pistachios and rose petals.

RECIPE SOURCE : Mughlai KhanaBuy this cookbook
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